For Frosting:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add 3/4 cup marmalade, butter and orange peel and beat just until smooth. If necessary, cover and chill until firm enough to spread.

Place 1 cake on plate. Spread with 1/4 cup marmalade. Spread 1 cup frosting over. Top with second cake. Spoon 2 cups frosting into pastry bag fitted with large star tip. Spread remaining frosting smoothly over top and sides of cake.

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Recent Review

This was really tasty. The marmalade gave it a nice twist on the regular carrot cake taste and it was super moist.
I actually made only a quarter of the frosting and made these as muffins/cupcakes instead of a regular cake. Even with only a quarter of the frosting, there was plenty to cover all the cupcakes -- it made 30.
I would definitely make this again and maybe try out a regular cake next time--although the cupcakes were great too!